•• 


14T 


s 

THE  UNIVERSITY 

*>  '     >• 

OF  ILLINOIS 


LIBRARY  . 

630.7 


-Wo.   I  fek-  I 


- 


' 


. 


OF  THE 
UNIVERSITY  OF  ILLINOIS 


NON  CIRCULATING 


UNIVERSITY  OF  ILLINOIS 

Agricultural  Experiment  Station 


BULLETIN  No.  171 


A  STUDY  OF  THE  PHOSPHORUS  CONTENT 
OF  GROWING  PIGS 

WITH    SPECIAL    REFERENCE    TO    THE    INFLUENCE    OF 

THE  QUANTITY  OF  PROTEIN  CONSUMED 


BY  R.  H.  WILLIAMS  AND  A.  D.  EMMETT 


URBANA,  ILLINOIS,  JUNE,   1914 


CONTENTS  OF  BULLETIN  No.  171 

PAGE 

1.  INTRODUCTION. — Brief  statement  of  findings  of  other  investigators. 
Object 205 

2.  THE  EXPERIMENT. — Plan.      Feeds,  nutrients,  and    energy    consumed 
per  day  per  100  pounds  live  weight.     Effect  of  rations.     Animals  slaughtered 
and  analyzed.    Methods  of  analysis 206 

3.  INFLUENCE  OF  QUANTITY  OF  PROTEIN  CONSUMED: 

(a)  Upon  total  phosphorus.    Total  phosphorus  in  the  body  and 
its  parts,  expressed  (1)  in  percent  of  fresh  substance,  and  (2)  in  per- 
cent of  dry  and  fat-free  substance 209 

(b)  Upon  total  water-soluble  phosphorus.     Total  water-soluble 
phosphorus  in  the  body  and  its  parts,  expressed   (1)   in  percent  of 
fresh  substance,  and  (2)  in  percent  of  dry  and  fat-free  substance. ..   212 

(c)  Upon   water-soluble   inorganic   phosphorus.     Water-soluble 
inorganic  phosphorus  in  the  body  and  its  parts,  expressed  (1)  in  per- 
cent of  fresh  substance,  and  (2)  in  percent  of  dry  and  fat-free  sub- 
stance     213 

(d)  Upon  the  relation  of  the  three  forms  of  phosphorus 214 

(e)  Upon  the  phosphorus  stored  in  the  body 214 

4.  AVERAGE  PHOSPHORUS  CONTENT  OF  GROWING  PIGS  40  TO  43  WEEKS 
OLD. — Total  phosphorus.     Total  water-soluble  phosphorus.     Water-soluble  in- 
organic phosphorus 215 

5.  CHANGES  IN  TOTAL  PHOSPHORUS  CONTENT  OF  PIGS  DURING  GROWTH.  .  219 

6.  SUMMARY 222 

7.  CONCLUSIONS 225 

8.  BIBLIOGRAPHY 226 

9.  CURVES  .  .227 


A  STUDY  OF  THE  PHOSPHORUS  CONTENT 
OF  GROWING  PIGS 

WITH  SPECIAL  REFERENCE  TO  THE  INFLUENCE  OF 

THE  QUANTITY  OF  PROTEIN  CONSUMED* 


BT  A   D'™vi4MA'   FJ5LLOW   'N   ANI^AL   HUSBANDRY,  AND 
A.  D.  EMMETT,  ASSISTANT  CHIEF  IN  ANIMAL  NUTRITION 

INTRODUCTION 

Phosphorus  is  one  of  the  most  important  elements  in  nutrition 

and  is  therefore  closely  related  to  the  body  functions.     It  has  been 

lown  that,  in  the  case  of  dairy  cows,  if  the  amount  of  phosphorus 

consumed  falls  below  a  certain  minimum,  even  in  a  balanced  ration, 

c  yield  of  milk  is  reduced;    in  the  case  of  pigs  and  rabbits,  the 

Composition  and  nature  of  the  bones  is  modified  ;  in  the  case  of  steers, 

he  brittleness  of  the  bones  is  increased;    and  in  the  case  of  dogs 

lambs,  calves   pigs,  and  dairy  cows,  the  general  physiological  condi- 

i  is  affected  adversely.^    It  has  been  found/also,  that  phosphorus 

bears  a  marked  relation  to  the  metabolism  of  protein  and  fat» 

Phosphorus  occurs  in  the  tissues  and  body  fluids  in  both  the  in- 

organic and  the  organic  forms.     It  is  present  in  all  vegetable  and 

animal  cells  as  lecithins,  nucleic  acids,  and  nucleo-proteins.     Com- 

med  with  calcium,  phosphorus  forms  one  of  the  chief  constituents  of 

the  skeleton,  and  as  salts  of  sodium,  potassium,  magnesium,  and  cal- 

um  it  constitutes  a  large  proportion  of  the  ash  of  the  muscular  and 

glandular  tissues  and  of  the  body  fluids. 

In  regard  to  the  value  of  inorganic  phosphates  in  nutrition4  there 
is  a  difference  of  opinion.  Some  investigators  believe  that  these  salts 
are  less  readily  assimilated  than  the  organic  phosphorus  compounds 
and  that  the  calcium  salts  of  phosphorus  are  available  only  to  a  slight 
extent  if  at  all.  '  Others  have  shown  that  the  inorganic  salts  of  phos- 
phorus, including  the  calcium  compounds,  produce  apparently  as  good 
results  as  the  organic  phosphorus  compounds. 


n  !MhnfTvltS  Frf.sen^  in  this  bu"etln,  together  with  those  presented  in  Bulle- 
tin 169  of  this  station,'  formed  part  of  a  thesis  submitted  by  K  H  Williams  to 
the  Graduate  School  of  the  University  of  Illinois  in  partial  fulfilment  of  the 
requirements  for  the  degree  of  Doctor  of  Philosophy  in  Animal  Husbandry 

This  and  similar  reference  numbers  refer  to  the  bibliography  on   226  and 


205 


206  BULLETIN  No.  171  [June, 

The  ultimate  object  of  the  investigation  of  which  this  publica- 
tion is  a  partial  report  was  to  determine  the  influence  of  different 
quantities  of  protein  upon  the  nutrition  of  young  growing  pigs.2  This 
particular  bulletin  gives  the  experimental  data  relating  to  the  phos- 
phorus content  of  the  animal  body,  and  is  divided  into  three  parts. 
The  first  part  deals  with  the  influence  of  the  quantity  of  protein  con- 
sumed upon  the  phosphorus  content  of  the  pigs;  the  second,  with 
the  average  phosphorus  content  of  pigs  40  to  43  weeks  of  age;  and 
the  third,  with  the  changes  in  the  phosphorus  content  of  pigs  that 
occur  during  growth. 

THE  EXPERIMENT 

The  plan  of  the  experiment  is  given  in  detail  in  Bulletin  168  of 
this  station.5  In  Bulletin  169  of  this  station,1  it  is  described  briefly 
as  follows: — 

' '  Of  fourteen  carefully  (--elected  Berkshire  pigs  weighing  on  an  average  51 
pounds,  two  were  slaughtered  and  analyzed  at  the  beginning  of  the  experiment 
for  a  control.  The  remaining  twelve  were  divided  into  three  lots  of  four  each 
in  such  a  way  that  all  of  the  lots  were  as  nearly  alike  as  possible  in  regard  to 
age,  ancestry,  weight,  and  condition.  Lot  I  was  fed  a  low-protein  ration,  Lot 
II,  a  medium-protein  ration,  and  Lot  III,  a  high-protein  ration.  Each  ration 
consisted  of  ground  corn,  blood  meal,  and  calcium  phosphate.  In  the  lo\v-protein 
ration,  one-half  of  the  protein  was  derived  from  the  ground  corn,  and  one-half 
from  the  blood  meal;  in  the  medium-protein  ration,  20  percent  of  the  protein 
was  furnished  by  the  corn,  and  80  percent  by  the  blood  meal;  and  in  the  high- 
protein  ration,  14  percent  of  the  protein  cam.e  from  the  corn,  and  86  percent 
from  the  blood  meal.  All  of  the  pigs  received  the  same  amount  of  ground  corn 
per  100  pounds  live  weight.  The  calcium  phosphate*  was  so  fed  that  the  rations 
of  Lots  I,  IT,  and  III  contained,  respectively,  11.03,  9.65,  and  8.73  grams  of 
phosphorus  per  100  pounds  live  weight.  In  addition,  each  pig  was  offered,  once 
a  week,  about  35  grams  of  charcoal  and  5  grams  of  salt.  They  did  not  seem  to 
show  any  special  desire  for  either,  however,  and  often  left  a  considerable 
portion. 

' '  The  animals  had  free  access  to  water  and  were  allowed  the  freedom  of  their 
paved  pens.  As  they  grew  older  and  fatter,  they  were  given  additional  exercise. 

' '  The  average  amounts  of  feeds,  nutrients,  and  energy  consumed  per  100 
pounds  live  weight  are  given  in  Table  1. 

''Effect  of  Rations. — The  experiment  lasted  174  days.  During  this  time  the 
differences  in  the  general  physical  condition  and  appearance  of  the  pigs  became 
very  noticeable.  Briefly,  the  findings  were  as  follows:  The  pigs  of  Lot  I,  the 
low-protein  group,  developed  slowly,  remained  small,  and  appeared  to  be  un- 
thrifty and  undernourished.  As  the  experiment  progressed,  they  became  sluggish, 


•According  to  the  results  of  Hart,  McCollum,  and  Fuller  (Wis.  Agr.  Exp.  Sta. 
Res.  Bnl.  1),  calcium  phosphates  are  as  efficient  in  supplementing  rations  low  in 
phosphorus  as  are  organic  phosphorus  compounds.  These  investigators  state  that 
young  growing  pigs  should  receive  per  day  at  least  6  to  10  grams  of  phosphorus 
per  100  pounds  live  weight. 


INFLUENCE  OP  PROTEIN  ON  PHOSPHORUS  CONTENT  op  PIGS 


207 


£ 

CO  00  C 

eg  co  eg      oo 

ic  ic  i-      cc 

£ 

>  -C 

1C  CD  T} 

•M'  eg*  ea      co 

rH  rH   rH          r- 

•^3  ea 

rH  rH  r- 

rH  i—l  rH           i- 

rH  rH  rH          t- 

Metabo- 

03    £*> 

3  w> 

^H      O> 

s  os  o  ic 
£  i-  os  CD 
J£  co'  co'  eg 

eg  Tft  co       •* 
re  eg  oo        r- 

>-H  oo  eg       co 
•*  ic  <3      er. 

HEIGHT 

S 
3 

3 
3  • 
3 

|3  j  : 

co  CD  eg       oo 
co'  co'  eg'      co' 

eg  eg  eg       eg 
eg  eg  eg       c< 

CO*  CO*  CO*          CO 

r» 

a 

O3 

d 

C 

IS  :  : 

1C  1C  rH          O 
CO  CO  t^         o 

CO  CO  CO          Tj( 
t-  t-  rH          IT 

M 

P- 

1 

H^  •  • 

OiOit-        OS 

oo'  oo'  oo'       oo 

1 

o 

u 

5 

|S  :  : 

co  eg  oo       co 

eg  •*  os       co 
ic*  co"  co"       d 

CO  CO  1C         CO 

10  t~  •*       eg 
•^  co  co       oc 
t-"  o'  >c      t^ 

1C  CO  1C         1C 

r-i 

8 

-t^ 

.  rH  T}<  eg 

°5  co  co  -^ 
""odd 

OS  OS  CO          (>. 

O  1C  1C         1C 

us  i-  eg       ic 

ic  ic  ic       ir 

4 

O 

• 

"S 

Carbo- 
hydrates 

«•  ic  eg  t^ 

,2  ic  co  o 

1C  CO  Oi         Oi 

•«Jj  •*  eg      co 

r-i  r-i  r-i          r-i 

os  ic  co       oi 
eg  co  eg       cv 

r-i  r-i  r-i         r- 

CONSUME] 

"S  ---> 

«  S 

"o 
H 

.  eg  co  •<** 
*  co  eg  eg 

S  d  o'  d 

•H  OS  1C          00 
t**  CO  CO          CD 

d  o'  d     .d 

CO  CO  Oi         Oi 
OS  OS  t-          OC 

odd      d 

]NERGY  ( 

•^  ^. 

S  2, 

be 

3  9 
5 

•§•3 

o  o> 

S  s 

05  «o  co  eg 

^  rH  rH  rH 

*"•  d  d  d 

•C  1C  1C         1C 

odd      d 

O  CO  00         1-- 

OO  00  CO         t^ 

o'  o"  o"      d 

§ 

o 

£ 

o  s 
3  i; 

.  co  co  eg 

T*  T}<  CO            •* 

•N 

09 

o"  d  o"      d 

BJ 

lUTRIENT 

c 

|| 

3  "" 

.  t-  '35  OO 

5  °i  °i  n. 

~S  r-l  rH  rH 

t~  co  ic      oo 
eg  eg  o       rH 
eg'  eg'  eg'      eg' 

^  CO  CO         O 
CO  rjj  rH         CO 

eg"  eg'  eg      eg" 

«W 
O 

f-\ 

8" 

-<j 
o 

.  rH  r}<  CO 
*9  1C  1C  t— 

?-l  t^*  ^J<         rH 

3>  CO  CO         CO 

>3  •*  1C         t^ 
O  rH  I-         OJ 

+!     O 

H 

EH 

2  eg'  eg'  i-i 

N'  eg'  eg'      eg' 

•o  co  eg       eg 

I  1 

1 

rH 

3          " 

i 

5   § 

.  eg  co  oo 

S^i1-? 

»  co  eg       ic 
c^  t^  t>.       t- 

o  •*  cq       ic 

—  1  rH  OS          O 

x    b" 

S  c« 

3 

H          p 

q  S 

5i  o  o  o 

d  o'  d      d 

-H  rH  O          rH 

•    £ 

•g        ,? 

H 

•J 

1 

1 
G 

4  a 

3    t 
3    O         ' 

4      V              I 

3 

.  OS  O  OO 

g  eg  -*  ic 
«•  eg*  eg'  r-i 

*  rH  rH          1C 
-H  rH  Oi          O    < 

N'  eg"  i-i      (M" 

^g  o  eg       rH 

3i  O  OO         OS 
-i  Cg  r-i          rH 

1   S 

r—  i       O 

0> 

"3 

3 

5 

rH  CO  T|H 

o  t-  oo            i 

D  CO  1C 
H  rH  rH 

«H       ^ 
Q>      -*-• 

"c 

H 

^     is 

CO 

*        s 

S 
1 

•- 

03  ±i  . 
S'S,'- 


111 

atSB 


**>  03  J3 

^  es  s; 

_§•*•*• 


o  S 

2  M   "^ 
83  «o 


cS"-C 


«    s 


^ 

X 


208  BULLETIN  No.  171  [June, 

and,  toward  the  end  walked  with  difficulty.  Pig  2  become  so  ill  that  it  was 
removed  on  the  forty-sixth  day  and  given  the  ration  of  the  Station  herd.  It  died 
a  week  later.  Two  of  the  three  remaining  pigs  in  this  lot  died  before  the  close 
of  the  experiment.  The  kidneys  of  these  pigs  were  small  and  in  a  pathological 
condition,  showing  a  chronic  state  of  parenchymatous  nephritis.  The  remaining 
pig,  No.  1,  which  at  the  beginning  of  the  experiment  was  considered  to  be  the 
most  thrifty  of  the  animals  selected,  made  fair  gains,  averaging  0.64  pound  per 
day.  However,  the  kidneys  of  this  animal  were  found  to  be  small  and  in  the 
same  pathological  condition  as  those  of  the  other  two.  The  livers  were  small,  but 
otherwise  normal. 

"Early  in  the  experiment,  when  Pig  2  died,  one  pig  was  removed  from  each 
of  Lots  II  and  III  in  order  to  make  the  three  lots  directly  comparable  from  the 
standpoint  of  merit  of  the  animals,  number  of  animals,  and  area  per  head  in  each 
pen. 

"The  remaining  pigs  of  the  medium-  and  high-protein  lots  showed  prac- 
tically none  of  the  unfavorable  symptoms  apparent  in  the  pigs  of  Lot  I,  tho  at 
times  during  very  cold  weather  they  were  stiff  in  the  hind  quarters.  In  general, 
however,  these  animals  were  thrifty  and  active,  and  had  good  appetites.  Also, 
considering  that  they  were  kept  in  pens,  they  made  good  gains,  Lot  II  averaging 
0.96  pound  per  pig  per  day,  and  Lot  III,  0.94  pound. 

' '  Since  the  chief  and  essential  difference  between  the  rations  given  Lots 
I,  II,  and  III  was  in  their  content  of  protein,  it  would  seem  that  a  deficiency  of 
protein  in  the  feed  was  the  chief  cause  of  the  poor  development  of  the  animals 
of  Lot  I. 

"Attention  should  again  be  called  to  the  fact  that  the  pigs  used  in  this 
investigation  were  young  growing  animals  weighing  on  an  average  only  51  pounds 
at  the  beginning  of  the  experiment,  and  that  they  were  housed  in  small  pens  paved 
with  brick.  The  reader  is  cautioned  against  assuming  that  similar  results  would 
have  been  obtained  if  they  had  been  more  mature. 

"Animals  Slaughtered  and  Analyzed. — Both  of  the  pigs  of  Lot  IV,  Nos.  26 
and  44,  were  slaughtered  and  analyzed  at  the  beginning  of  the  experiment  for  a 
control.  These  animals  were  by  the  same  sire  and  of  the  same  age.  At  the  time 
that  they  were  slaughtered  they  weighed  61.0  and  54.7  pounds,  respectively.  The 
pigs  chosen  for  slaughter  and  chemical  study  at  the  close  of  the  experiment  were 
Nos.  1  of  Lot  I,  5  and  7  of  Lot  II,  and  16  and  13  of  Lot  III.  At  the  time 
they  were  slaughtered  these  animals  weighed,  respectively,  180.1,  249.4,  199.6, 
248.4,  and  189.3  pounds.  Pigs  1,  5,  and  16  were  of  the  same  age.  They  were 
also  related,  No.  1  being  a  litter  mate  of  No.  5,  and  No.  16  being  by  the  same 
sire  as  Nos.  1  and  5.  Pigs  7  and  13  were  litter  mates  and  twenty  days  younger 
than  Nos.  1,  5,  and  16. 

' '  Seven  composite  samples  were  prepared  from  each  pig  of  Lots  I,  II,  and  III. 
These  were:  (1)  the  offal,  consisting  of  the  organs  of  the  respiratory,  circulatory, 
and  digestive  systems,  the  brain,  the  spinal  cord,  the  kidneys,  and  the  urinary 
organs,  etc.;  (2)  the  blood;  (3)  the  skeleton;  (4)  the  jowl,  leaf,  and  intestinal 
fats;  (5)  the  boneless  meat  of  the  ham  cut;  (6)  the  boneless  meat  of  the  side 
cut;  and  (7)  the  boneless  meat  of  the  shoulder  cut.  These  samples  represented 
integral  parts  of  the  entire  body,  and  from  the  determinations  of  their  weights 
and  composition  the  chemical  composition  of  the  boneless  meat  of  the  dressed 
carcass  and  the  entire  body  of  each  pig  was  calculated.  Only  four  composite 
samples  were  prepared  from  each  pig  of  Lot  IV,  i.  e.,  offal,  skeleton,  composite 
of  the  jowl,  leaf,  and  intestinal  fats,  and  boneless  meat  of  the  carcass. ' ' 

Methods  of  Analysis. — The  phosphorus  determinations  made  on 
each  sample  were:  total  phosphorus,,  water-soluble  phosphorus,  and 
soluble  inorganic  phosphorus.  From  these  three  sets  of  data  it  was 
possible  to  calculate  the  insoluble  phosphorus  and  also  the  soluble  or- 
ganic phosphorus.  Only  the  total  phosphorus  was  determined  in  the 
composite  samples  from  the  control  lot,  No.  IV. 


1914}          INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  PIGS  209 

The  total  and  the  soluble  phosphorus  were  determined  in  the 
residues  from  the  ash.  The  residues  were  digested  on  the  steam  bath 
for  4  hours  with  strong  nitric  acid,  then  filtered,  and  the  phosphorus 
separated  by  the  official  gravimetric  method.  Tests  made  in  this  labor- 
atory by  Grindley  and  Petersen  in  the  case  of  meats  showed  that 
none  of  the  phosphorus  is  volatilized  during  the  ashing,  and  that  the 
ash  is  completely  dissolved  by  the  acid  digestion.  The  water-soluble 
inorganic  phosphorus  was  determined  by  the  Emmett  and  Grindley 
modification  of  the  method  of  Hart  and  Andrews.6 

INFLUENCE  OF  QUANTITY  OF  PEOTEIN  CONSUMED 

The  data  relating  to  the  forms  of  phosphorus  in  the  bodies  of  the 
pigs  and  the  various  parts  are  given  in  Tables  2,  3,  6,  7,  8,  and  9. 
Tables  2,  6,  and  8  give  the  results  expressed  in  percent  of  the  fresh 
substance,  and  Tables  3,  7,  and  9,  the  results  on  the  basis  of  the  dry 
and  fat-free  substance.  Thruout  this  bulletin  the  term  "phosphorus" 
refers  to  the  element,  P,  and  not  to  the  oxide,  P2  06.  To  calculate 
the  data  to  the  oxide  by  2.293. 

Total  Phosphorus. — The  values  of  Pig  1  of  Lot  I  for  the  total 
phosphorus  in  percent  of  the  fresh  substance  (Table  2)  were  not,  as  a 
rule,  distinctly  different  from  those  of  the  pigs  of  Lots  II  and  III. 
For  some  samples  its  values  fell  between  those  of  the  pigs  of  the  other 
lots,  while  for  other  samples  its  values  were  not  significantly  higher 
or  lower  than  those  of  Lots  II  and  III.  For  example,  for  the  offal, 
the  value  of  Pig  1  was  intermediate  between  the  percentages  of  Pigs 
16  and  13  of  Lot  III,  while  for  the  blood,  the  value  of  Pig  1  was  the 
.same  as  that  of  Pig  5  of  Lot  II. 

Upon  comparing  the  corresponding  values  for  Lots  II  and  III 
in  Table  2,  it  will  be  seen  that  the  average  percentages  of  the  medium- 
protein  lot  were  practically  the  same  as  those  of  the  high-protein  lot. 
In  fact,  for  most  samples  the  differences  between  the  values  for  the 
individual  pigs  within  these  lots  were  as  great  as,  or  greater  than,  the 
differences  between  the  lots.  Thus,  in  the  case  of  the  offal,  the  dif- 
ference between  the  values  of  Pigs  5  and  7  of  Lot  II  was  0.005  per- 
cent, and  that  between  the  values  of  Pigs  16  and  13  of  Lot  III,  0.006 
percent,  while  the  difference  between  the  averages  of  Lots  II  and  III 
was  only  0.003  percent. 

The  values  of  the  three  lots  were  very  similar  also  in  the  case  of 
the  total  phosphorus  expressed  in  percent  of  the  dry  and  fat-free  sub- 
tance  (Table  3).  In  these  data  again,  as  in  the  data  for  the  phosphorus 
expressed  in  percent  of  the  fresh  substance,  the  differences  between 
the  values  of  the  individual  animals  for  some  samples  were  greater 
than  the  differences  between  the  averages  for  the  lots. 


210 


BULLETIN  Xo.  171 


[June, 


TABLE  2. — TOTAL  PHOSPHORUS  IN  THE  BODY  AND  ITS  PARTS 
(Results  expressed  in  percent  of  fresh  substance) 


Lot 

Ani- 
mal 

OffaP 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 

Boneless  meat 

Entire 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

fats 

I 

1 

0.148 

0.113 

5.69 

0.016 

0.154 

0.132 

0.115 

0.129 

0.728 

II 

5 

0.150 

0.113 

6.49 

0.020 

0.153 

0.135 

0.103 

0.122 

0.672 

II 

7 

0.155 

0.117 

5.90 

0.034 

0.154 

0.128 

0.109 

0.125 

0.690 

Average  .  .. 

.  . 

0.152 

0.115 

6.19 

0.027 

0.153 

0.131 

0.106 

0.123 

0.681 

Ill 

16 

0.146 

0.127 

6.41 

0.028 

0.138 

0.133 

0.099 

0.117 

0.685 

III 

13 

0.152 

0.130 

5.64 

0.031 

0.153 

0.128 

0.106 

0.123 

0.673 

Average  .  .. 

.  . 

0.149 

0.128 

6.03 

0.029 

0.145 

0.130 

0.102 

0.120 

0.679 

Average  (5) 

0.150 

0.120 

6.03 

0.026 

0.150 

0.131 

0.106 

0.123 

0.690 

IV 
IV 

26 
44 

0.185 
0.185 

(c) 
(c) 

4.36 
3.79 

0.066 
0.088 

(e) 
(c) 

(c) 
(c) 

(c) 
(c) 

0.286 
0.260 

0.631 
0.570 

Average  .  .. 

0.185 

(c) 

4.07 

0.077 

(c) 

(e) 

(c) 

0.273 

0.600 

TABLE  3. — TOTAL  PHOSPHORUS  IN  THE  BODY  AND  ITS  PARTS' 
(Eesults  expressed  in  percent  of  dry  and  fat-free  substance) 


Jowl, 

Boneless  meat 

leaf, 

Lot 

Ani- 
mal 

OffaP 

Blood 

Skele- 
ton 

and 
intes- 
tinal 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

Entire 
body 

fats 

I 

1 

0.676 

0.563 

10.54 

0.591 

0.975 

1.033 

1.045 

0.905 

3.935 

II 

5 

0.649 

0.584 

10.85 

0.641 

0.971 

0.979 

1.209 

0.955 

3.889 

II 

7 

0.705 

0.616 

10.53 

0.936 

0.978 

0.991 

1.414 

0.955 

4.023 

Average  .  .. 

.  . 

0.677 

0.600 

10.69 

0.788 

0.974 

0.985 

1.311 

0.955 

3.956 

in 

16 

0.567 

0.605 

10.89 

0.997 

0.953 

0.974 

1.452 

0.871 

4.042 

in 

13 

0.663 

0.620 

10.34 

0.955 

1.057 

0.968 

1.133 

0.951 

3.824 

Average  .  .. 

.  . 

0.615 

0.612 

10.61 

0.976 

1.005 

0.971 

1.292 

0.911 

3.933 

Average  (5) 

0.652 

0.598 

10.63 

0.824 

0.987 

0.989 

1.251 

0.927 

3.943 

IV 

26 

0.953 

(c) 

9.92 

0.961 

(c) 

(c) 

(c) 

1.629 

3.064 

IV 

44 

0.953 

(c) 

9.02 

1.643 

(c) 

(c) 

(c) 

1.624 

2.934 

Average  .  .. 

.  . 

0.953 

(c) 

9.47 

1.302 

(c) 

(c) 

(c) 

1.626 

2.999 

"Calculated  from  data  given  in  Tables  4  and  5. 
••Includes  blood. 
'Not  analyzed. 


1914] 


INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  PIGS 


211 


TABLE  4. — DRY  SUBSTANCE  IN  THE  BODY  AND  ITS  PARTS 
(Results  expressed  in  percent  of  fresh  substance) 


J  owl, 

Boneless  meat 

leaf, 

Lot 

Ani- 
mal 

Offal" 

Blood 

Skele- 
ton 

and 
intes- 
tinal 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

Entire 
body 

fats 

I 

1 

35.74 

20.05 

66.13 

91.76 

47.47 

52.66 

63.32 

56.69 

56.15 

II 

5 

35.49 

19.38 

67.97 

90.55 

47.99 

51.05 

66.09 

58.38 

57.13 

II 

7 

33.85 

18.98 

66.89 

86.72 

46.92 

53.98 

68.64 

59.52 

57.43 

Average  .  .  . 

34.67 

19.18 

67.43 

88.63 

47.45 

52.51 

67.36 

58.95 

57.28 

Ill 

16 

36.71 

20.99 

65.32 

90.89 

49.65 

49.80 

68.30 

59.11 

57.78 

III 

13 

35.43 

20.95 

63.99 

87.83 

50.20 

52.26 

66.28 

58.81 

56.43 

Average  .  .  . 

36.07 

20.97 

64.65 

89.36 

49.92 

51.03 

67.29 

58.96 

57.10 

Average  (5) 

35.44 

20.07 

66.06 

89.55 

48.45 

51.95 

66.53 

58.50 

56.98 

IV 

26 

35.02 

(b) 

50.91 

84.28 

(b) 

(b) 

(b) 

38.36 

38.83 

IV 

44 

35.29 

(b) 

49.22 

81.48 

(b) 

(b) 

(b) 

43.94 

41.82 

Average  .  .  . 

.  . 

35.15 

(b) 

50.06 

82.88 

(b) 

(b) 

(b) 

41.15 

40.32 

TABLE  5. — FAT  IN  THE  BODY  AND  ITS  PAETS 
(Results  expressed  in  percent  of  fresh  substance) 


Jowl, 

Boneless  meat 

leaf, 

Lot 

Ani- 
mal 

Offal" 

Blood 

Skele- 
ton 

and 
intes- 
tinal 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

Fntire 
body 

fats 

I 

1 

11.96 

(b) 

12.15 

89.06 

30.85 

37.96 

50.38 

42.41 

36.90 

II 

5 

10.53 

(b) 

8.15 

87.43 

31.96 

36.74 

55.36 

45.60 

38.98 

II 

7 

10.16 

(b) 

10.54 

83.09 

30.76 

40.14 

57.42 

46.44 

38.24 

Average  .  .  . 

.  . 

10.34 

(b) 

9.35 

85.26 

31.36 

38.44 

56.39 

46.02 

38.61 

Ill 

16 

9.60 

(b) 

6.46 

88.08 

34.04 

34.40 

56.89 

45.68 

38.75 

III 

13 

10.68 

(b) 

9.44 

84.58 

34.23 

38.06 

55.42 

45.89 

37.93 

Average  .  .  . 

,  . 

10.14 

(b) 

7.95 

86.33 

34.14 

36.23 

56.15 

45.79 

38.34 

Average  (5) 

10.58 

(b) 

9.35 

86.45 

32.37 

37.72 

55.09 

45.20 

38.16 

IV 

26 

15.16 

(b) 

6.96 

77.41 

(b) 

(b) 

(b) 

20.81 

18.24 

IV 

44 

15.89 

(b) 

7.21 

76.12 

(b) 

(b) 

(b) 

27.91 

22.39 

Average  .  .  . 

15.52 

(b) 

7.08 

76.76 

(b) 

(b) 

(b) 

24.36 

20.32 

"Includes  blood. 
"Not  analyzed. 


212 


BULLETIN  No.  171 


[June, 


Water-Soluble  Phosphorus. — The  data  for  the  water-soluble  phos- 
phorus given  in  Table  6  show  the  same  general  tendency  as  the  data 
for  the  total  phosphorus.  Accordingly,  the  differences  in  the  rations 
of  the  low-,  medium-,  and  high-protein  lots  did  not  produce  any 
distinct  effect  upon  the  percentages  of  water-soluble  phosphorus  in 
the  body  and  its  parts.  This  is  indicated  also  by  the  data  for  the 
water-soluble  phosphorus  in  percent  of  the  dry  and  fat-free  substance 
given  in  Table  7. 


TABLE  6. — WATER-SOLUBLE  PHOSPHORUS  IN  THE  BODY  AND  ITS  PARTS 
(Results  expressed  in  percent  of  fresh  substance) 


Jowl, 

Boneless  meat 

leaf, 

Lot 
1 

Ani- 
mal 

Offal' 

Blood 

Skele- 
ton 

and 
intes- 
tinal 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

Entire 
body 

fats 

I 

1 

0.098 

0.113 

0.035 

0.011 

0.114 

0.105 

0.075 

0.085 

0.082 

n 

5 

0.108 

0.113 

0.036 

0.013 

0.116 

0.095 

0.069 

0.083 

0.080 

ii 

7 

0.089 

0.117 

0.032 

0.018 

0.107 

0.094 

0.072 

0.080 

0.078 

Average  .  .  . 

.  . 

0.098 

0.115 

0.034 

0.015 

0.111 

0.094 

0.070 

0.081 

0.079 

in 

16 

0.103 

0.127 

0.030 

0.016 

0.096 

0.099 

0.078 

0.083 

0.080 

in 

13 

0.102 

0.130 

0.034 

0.014 

0.108 

0.094 

0.072 

0.083 

0.080 

Average  .  .  . 

.  . 

0.102 

0.128 

0.032 

0.015 

0.102 

0.096 

0.075 

0.083 

0.080 

Average  (5) 

0.100 

0.120 

0.033 

0.014 

0.108 

0.098 

0.073 

0.083 

0.079 

TABLE  7. — WATER- SOLUBLE  PHOSPHORUS  IN  THE  BODY  AND  ITS  PARTS 
(Eesults  expressed  in  percent  of  dry  and  fat-free  substance) 


Lot 

Ani- 
mal 

Offal' 

Blood 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 

Boneless  meat 

Entire 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

fats 

I 

1 

0.447 

0.563 

0.065 

0.406 

0.686 

0.714 

0.580 

0.595 

0.426 

II 
II 

5 

7 

0.469 
0.405 

0.584 
0.616 

0.061 
0.057 

0.417 
0.495 

0.724 
0.662 

0.664 
0.679 

0.643 
0.642 

0.642, 
0.612 

0.441 
0.406 

Average  .  .  . 

.  . 

0.437 

0.600 

0.059 

0.456 

0.693 

0.708 

0.643 

0.618 

0.423 

in 

16 

0.404 

0.605 

0.051 

0.569 

0.615 

0.643 

0.684 

0.618 

0.420 

in 

13 

0.444 

0.620 

0.062 

0.431 

0.676 

0.662 

0.606 

0.642 

0.432 

Average  .  .  . 

.  . 

0.424 

0.612 

0.056 

0.500 

0.645 

0.718 

0.645 

0.630 

0.426 

Average  (5) 

0.434 

0.598 

0.059 

0.464 

0.673 

0.672 

0.631 

0.622 

0.425 

•Includes  blood. 


1914] 


INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  PIGS 


213 


Water-Soluble  Inorganic  Phosphorus. — As  far  as  the  relation- 
ship between  the  averages  of  the  three  lots  was  concerned,  the  results 
obtained  for  the  water-soluble  inorganic  phosphorus  given  in  Tables 
8  and  9  corresponded  in  the  case  of  the  offal,  blood,  skeleton,  and  com- 
posite of  the  jowl,  leaf,  and  intestinal  fats,  to  the  results  for  the  total 
phosphorus  and  the  total  water-soluble  phosphorus.  In  the  case  of 
the  data  for  the  boneless  meat  of  the  ham,  shoulder,  and  side  cuts, 
however,  the  values  for  the  water-soluble  inorganic  phosphorus  of 
Lot  II  were  slightly  higher  than  those  of  Lot  III.  Whether  this  fact 
was  significant  or  not,  it  is  difficult  to  decide,  as  the  differences  be- 
tween the  values  of  the  individual  animals  for  some  of  the  samples 
varied  greatly.  Between  the  values  for  the  boneless  meat  of  the  entire 
carcass  in  percent  of  the  fresh  substance,  the  difference  was  slight.  On 
the  basis  of  the  dry  and  fat-free  substance,  the  percentage  of  water- 
soluble  inorganic  phosphorus  of  the  medium-protein  lot  was  higher 
than  that  of  the  high-protein  lot. 

The  values  of  Lot  I  for  the  ham  cut  in  percent  of  the  fresh  sub- 
stance were  slightly  lower  than  those  of  Lot  II,  and  about  the  same  as 
those  of  Lot  III.  In  the  case  of  the  shoulder  cut,  they  were  higher 
than  those  of  Lot  III,  and  corresponded  more  closely  to  those  of  Lot 
II.  In  the  case  of  the  side  cut,  they  were  higher  than  the  average  of 
both  Lots  II  and  III.  On  the  basis  of  the  dry  and  fat-free  substance, 
the  values  of  Lot  I  for  the  same  three  cuts  agreed  more  closely  with 
those  of  Lot  III. 


TABLE  8. — WATER-SOLUBLE  INORGANIC  PHOSPHORUS  IN  THE  BODY  AND  ITS  PARTS 
(Results  expressed  in  percent  of  fresh  substance) 


Lot 

Ani- 
mal 

Offal" 

Blood" 

Skele- 
ton 

Jowl, 
leaf, 
and 
intes- 
tinal 
fats 

Boneless  meat 

Entire 
body 

Ham 

Shoul- 
der 

Side 

Car- 
cass 

I 

1 

0.077 

0.033 

0.032 

0.007 

0.096 

0.089 

0.077 

0.076 

0.071 

.     II 
II 

Average  .  .  . 

5 

7 

0.084 
0.070 

0.077 

0.033 
0.033 

0.033 

0.029 
0.028 

0.028 

0.009 
0.013 

0.011 

0.103 
0.108 

0.105 

0.095 
0.087 

0.091 

0.067 
0.066 

0.066 

0.076 
0.074 

0.075 

0.072 
0.070 

0.071 

Ill 
III 

Average  .  .  . 

16 
13 

0.075 
0.084 

0.079 

0.033 
0.033 

J).033_ 
0.033 

0.026 
0.031 

0.028 
0.029 

0.011 
0.011 

JKOl! 
0.010 

0.095 
0.092 

0.093 

0.081 
0.079 

0.080 
0.086 

0.064 
0.062 

0.063 

0.071 
0.071 

0.071 
0.074 

0.067 
0.067 

0.067 
0.069 

Average  (5) 

0.078 

0.099 

0.067 

•Includes  blood. 

bCalculated  from  values  given  by  Abderhalden. 


214 


BULLETIN  No.  171 


[June, 


TABLE  9. — WATER- SOLUBLE  INORGANIC  PHOSPHORUS  IN  THE  BODY  AND  ITS  PARTS 
(Besults  expressed  in  percent  of  dry  and  fat-free  substance) 


Jowl, 

Boneless  meat 

leaf, 

Lot 

Ani- 
mal 

Offal1 

Blood" 

Skele- 
ton 

and 

intes- 

Ham 

Shoul- 

Side 

Car- 

Entire 
body 

tinal 

der 

fats 

I 

1 

0.351 

0.160 

0.059 

0.259 

0.578 

0.599 

0.587 

0.532 

0.369 

II 

B 

0.364 

0.170 

0.049 

0.289 

0.642 

0.664 

0.624 

0.595 

0.397 

II 

r> 
( 

0.318 

0.174 

0.050 

0.358 

0.668 

0.629 

0.588 

0.566 

0.365 

Average  .  .  . 

.  . 

0.341 

0.172 

0.049 

0.323 

0.655 

0.646 

0.606 

0.580 

0.381 

Ill 

11) 

0.294 

0.157 

0.041 

0.391 

0.609 

0.526 

0.561 

0.529 

0.352 

III 

13 

0.366 

0.157 

0.057 

0.338 

0.576 

0.556 

0.521 

0.550 

0.362 

Average  .  .  . 

0.330 

0.157 

0.049 

0.364 

0.592 

0.541 

0.541 

0.539 

0.357 

Average  (5) 

0.339 

0.164 

0.051 

0.327 

0.615 

0.595 

0.576 

0.554 

0.369 

"Includes  blood. 

bCalculated  from  values  given  by  Abderhalden. 


Relation  of  the  Three  Forms  of  Phosphorus. — The  relation  of  the 
values  for  the  total,  the  water-soluble,  and  the  water-soluble  inor- 
ganic phosphorus  is  shown  graphically  by  Figs.  1,  2,  and  3  on  pages 
228  and  229.  The  curves  for  the  three  lots  are  closely  correlated, 
and  indicate  that  the  influence  exerted  by  the  differences  in  the 
quantities  of  protein  consumed  were  extremely  slight. 

Phosphorus  Stored  in  Body. — The  amounts  of  phosphorus  stored 
in  the  bodies  of  the  pigs  of  the  three  lots  from  the  beginning  to  the 
end  of  the  experiment  are  given  in  Table  10.  The  values  for  the 
weights  of  phosphorus  in  the  bodies  at  the  beginning  of  the  experi- 
ment were  obtained  by  calculating  the  average  values  found  for  the 
pigs  of  Lot  V  to  the  basis  of  the  live  weight  of  each  of  the  pigs  of 
Lots  I,  II,  and  III  when  the  experiment  began. 

The  data  show  clearly  that  the  percentage  increase  in  the  case 
of  Pig  1  was  significantly  smaller  than  the  percentages  of  increase  in 
the  case  of  the  pigs  of  Lots  II  and  III.  Between  the  values  of  the 
medium  and  high-protein  lots  there  was  little  difference. 

Phosphorus  Stored  in  Body  in  Percent  of  Phosphorus  Con- 
sumed.— The  phosphorus  stored  in  the  bodies  of  the  five  pigs  of  Lots 
I,  II,  and  III  in  percent  of  the  phosphorus  consumed  during  the  ex- 
periment varied  directly  as  the  amounts  of  protein  consumed,  the 
smallest  percentage  being  that  of  Lot  I,  and  the  largest,  that  of  Lot 
III.  The  difference  between  the  values  of  Lots  II  and  III  was  much 
smaller  than  that  between  Lots  I  and  II,  or  that  between  Lots  I  and 
III, 


1914] 


INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  PIGS 


215 


On  comparing  these  data  with  the  data  for  the  amounts  of  phos- 
phorus consumed  .per  100  pounds  live  weight  (Table  1),  it  will  be 
noted  that  the  percentage  of  phosphorus  stored  varied  inversely  as 
the  amounts  of  phosphorus  consumed.  When  the  percentages  stored 
by  the  pigs  of  the  low-  and  high-protein  lots  were  calculated  to  the 
basis  of  the  amounts  of  phosphorus  consumed  per  100  pounds  live 
weight  by  the  pigs  of  .the  medium-protein  lot,  it  was  found  that  the 
percentages  stored  by  all  three  lots  were  practically  the  same,  i.  e., 
23.81,  23.85,  and  23.10  percent,  respectively,  for  Lots  I,  II,  and  III. 
This  fact  would  seem  to  indicate  that  the  percentages  of  phosphorus 
stored  were  not  dependent  upon  the  amounts  of  protein  consumed, 
but  varied  inversely  as  the  amounts  of  phosphorus  consumed  per  100 
pounds  live  weight. 


TABLE  10. — PHOSPHORUS  STORED  IN  THE  BODY 


Lot 

Ani- 
mal 

Weight  of 
phosphor- 
us con- 
sumed 

Phosphorus  stored  in  the  body 

Weight  of 
phosphor- 
us me- 
tabolized 

Eelation 
of  phos- 
phorus 
stored  to 
phospho- 
rus con- 
sumed 

Weight  at 
beginning 

Weight 
at  end 

Weight 
stored 

Percent- 
age 
increase 

I 

1 

grams 
2100.12 

grams 
154.22 

grams 
544.31 

grams 
390.09 

percent 
252.56 

grams 
1710.03 

percent 
18.57 

II 
II 

Average  . 

5 
7 

2349.60 
1900.54 

2125.07 

145.15 
113.40 

129.27 

693.99 
576.05 

635.02 

548.84 
462.65 

505.74 

378.12 
407.97 

393.04 

1800.76 
1437.89 

1619.33 

23.36 
24.34 

23.85 

Ill 
III 

Average  . 

16 
13 

2267.95 
1587.56 

1927.75 

145.15 
104.32 

124.73 

716.67 
517.09 

616.88 

571.52 
412.77 

492.14 

393.75 
395.68 

394.72 

1696.43 
1174.79 

1435.61 

25.28 
26.00 

25.64 

AVERAGE  PHOSPHORUS  CONTENT  OF  GROWING  PIGS  40  TO  43 

WEEKS  OLD 

It  is  evident  from  the  data  in  the  preceding  section  of  this  bulletin 
that  the  differences  in  the  quantities  of  protein  consumed  exerted  no 
significant  influence  upon  the  quantities  or  the  distribution  of  the 
phosphorus  in  the  bodies  of  the  pigs.  Accordingly,  the  average  values 
for  the  five  pigs  slaughtered  may  be  regarded  as  representing  ap- 
proximately the  average  phosphorus  content  of  pigs  40  to  43  weeks 
of  age. 


216 


BULLETIN  No.  171 


[June, 


• 

P 

Boneless  meat 

i    <e 

»3   oo 

o  rt 

• 

'S 
.33 

*3   *^ 
1^ 

w 

"•5  ""* 

"§  j*!  2 

a 

o 

IB 

1 

t3 
o 
^o 

• 

0 

O  CO 

os  -*  cs  o 

CO  OS  CQ  O 

os  in 

t^  <M  00  O   iH 

O  TH  <M  O  CD 

ss  os 
o  CD  in  o  t^  co 

o  eo  CM  o 

i-l  0 
CO  iH 

O  O  «0  0  tH 
CO   O   tH 
tH 

o  o  IH  o  o  CD' 

CO  O  fH  CO 
tH 

CO  t~ 
CO  N  00  OS 

IH  os  m  co 

-O  <N 

ao  <N  ca  cc  TH 

O  CO  Th    O    TH 

t-  m  TH  o  t-  t- 

o  in  o  co  t-  co 

o  o  m  IH 

CO  iH 

o  o  m  o  IH 

<M  t~  t- 

O  O  CO  CO  Tt<  O 
(M  t^  CO  OS 

CO  rH 

o  in  T*  TH 

iH  «M  Th  OS 

-0  «H 
b-  CO  rH  <M  in 
O  CD  k-  in  CO 

^  CO 

o  in  t~  TH  co  co 

o  o  in  TH 

tH 

O  O  O  OS  OS 
tH  CJ  CO 

O  O  OS  iH  CO  tH 

co  co  os 

i-l  OS 
CO  OO  TH  t- 

IH  os  in  co 

00  (M 

os  t-  tH  N  in 

o  co  oo  in  o 

>o  in 

00  OS  CO  CO  O  tH 

O  O  0  CO 

iH 

°0t~S^ 

o  o  co  <M  in  oo 

CQ  CO  00 

o  t- 

in  oo  os  t~ 

tH  os  in  o 

X)  CO 
—  1  CD  OS  O  CO 

os  in 

OS  tH  OS  t-  O  iH 
O  CD  (M  tH  iH  OS 

o  o  os  co 

O  O  CD  OS  tH 
rH  t— 

O  O  CO  O  CO  i-H 
(M  CO  OS 

CO  "* 

(M  (M  00  in 
O  00  t-  (M 

rH  CD  •*   tH   tH 
O  Tt*  Tt<  (M   N 

o  t~ 

iH  CQ  rH  OS  t~  CO 

o  co  co  os  oo  os 

0000 

O  O  O  tH  SO 

m 

CO  t- 

CO  CO  CO  tH 
O  CO  CD  iH 

•o  os 
-o  m  in  o  OQ 

o  o  Tt<  o  in 

OS  tH 
<M  in  CD  iH  O  CO 
O  O  CQ  O  00  OS 

«O  0  <N  TH 
rH  CD  00 
(M 

o  o  IH  Tt<  in 

3 
E 

O  O  tH  Tt<  Tft  CD 

oo 

O  OO 
<M  OS  OO  t- 

IH  in  t-  m 

a 

O  00 
SJ  OS  00   iH   O 
iH  IO  t~   OS   O 

• 

CO  TH 

co  co  os  co  oo  oo 

O  O  tH  O 

O   O   tH    TfH    O 

O 

t 

o 

iH 

PH 

<H  CQ 

ON 

in  in  co  m 

iH  CD  (M  (M 

o 
PH 

0   T* 

^5  CO  t*-  CO  t~» 
rH  T)<  OS   t^    CO 

s 

'3 

• 

oo  os 
t-  co  <M  o  in  CM 

o  co  oo  t-  TH  o 

O  O  CO  TH 

tH 

O  O  00   Th   t^ 
(M   CO 

I 

O  O  CO  iH  iH  CO* 

CM  in  i~ 

'.       '.      . 

3 

p 

•  •  •  >*   ~c 

'o 
02 

13         C8 
0          ft 

2 

l&         rt 

V 

3 

9        '- 

gs 

o 

Srf2 
O 

0           IH 

1         '« 

1    .2 

ffi                QQ 

®  •**  5 
ITS  £Ja 

*o  oS  o 

of  fresh  substance  
of  dry  and  fat-free  substance  
100  Ibs.  live  weight  
t  of  water-soluble  phosphorus  in  entire  body  .  . 
t  of  total  phosphorus  in  the  body  and  each  par 

Water-So 

of  fresh  substance  
t  of  dry  and  fat-free  substance  
•  100  Ibs.  live  weight  

fc  of  water-soluble  inorganic  phosphorus  in  entii 
i  of  total  phosphorus  in  the  body  and  each  parl 
of  water-soluble  phosphorus  in  the  body  and  et 

ll&l 

:!    f    -'     r 

11  S  a  o 
§§&§  § 

«  ®  i  ft* 

0   (3   IJH    S3    C 

o  a  «  «  o  o 
c  S  •  S  E  £ 

•  V  fl  y  w  G 

p,ft  g  ft  ft  p. 

a  si  «  a  c 

rH  h-  1  W  M  1—  1  1—  1 

,2  S 
13  o 
a  ** 


1914}          INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  PIGS  217 

Total  Phosphorus. — On  the  basis  of  the  fresh  substance,  the 
total  phosphorus  for  the  five  pigs  varied  from  0.026  percent  in  the 
composite  of  the  jowl,  leaf,  and  intestinal  fats,  to  6.03  per  cent  in  the 
skeleton  (bone  and  marrow) .  The  percentage  in  the  boneless  meat  of 
the  cuts  was  lowest  in  the  side,  and  highest  in  the  ham,  the  values  for 
these  parts  being  0.106  and  0.150  percent,  respectively.  The  average 
percentage  of  phosphorus  in  the  entire  body  was  0.6908. 

On  the  basis  of  the  dry  and  fat-free  substance,  the  total  phos- 
phorus ranged  from  0.598  percent  in  the  blood  to  10.63  percent  in  the 
skeleton.  The  boneless  meat  of  the  ham  cut  contained  0.987  percent, 
and  the  boneless  meat  of  the  side  cut,  1.251  percent.  The  entire  body 
contained  3.943  percent. 

The  amount  of  phosphorus  in  the  body  per  100  pounds  live  weight 
varied  from  0.78  gram  in  the  composite  of  the  jowl,  leaf,  and  intestinal 
fats  to  312.29  grams  in  the  entire  body.  The  offal  contained  13.26 
grams,  and  the  skeleton,  262.66  grams. 

The  values  for  the  phosphorus  in  the  parts  in  percent  of  the 
total  phosphorus  in  the  entire  body  ranged  from  0.25  percent  in  the 
composite  of  the  jowl,  leaf,  and  intestinal  fats  to  84.11  percent  in 
the  skeleton.  The  boneless  meat  of  the  carcass  contained  11.39  per- 
cent1*. 

Water-Soluble  Phosphorus. — The  water-soluble  phosphorus  in 
percent  of  the  fresh  substance  varied  from  0.014  percent  in  the  com- 
posite of  the  jowl,  leaf,  and  intestinal  fats  to  0.120  percent  in  the 
blood.  The  arrangement  of  the  parts  according  to  increasing  content 
was  as  follows:  composite  of  jowl,  leaf,  and  intestinal  fats;  skeleton; 
meat  of  side  cut ;  meat  of  shoulder  cut ;  offal ;  meat  of  ham  cut ;  and 
blood.  The  average  percentage  in  the  entire  body  was  0.079a. 

On  the  basis  of  the  dry  and  fat-free  substance,  the  values  for  the 
various  parts  ranged  from  0.059  percent  in  the  skeleton  to  0.673  per- 
cent in  the  boneless  meat  of  the  ham  cut.  The  order  of  the  parts  ac- 
cording to  increasing  value  was  as  follows:  skeleton;  offal;  com- 
posite of  jowl,  leaf,  and  intestinal  fats ;  blood ;  meat  of  side  cut ;  meat 
of  shoulder  cut ;  and  meat  of  ham  cut. 

As  would  be  expected,  the  amount  of  water-soluble  phosphorus 
per  100  pounds  live  weight  was  distinctly  lower  than  the  amount  of 
total  phosphorus  for  the  corresponding  parts.  The  most  marked 
differences  were  found  in  the  skeleton  and  the  entire  body ;  the  former 
contained  262.66  grams  of  phosphorus  of  which  only  1.45  grams  were 
soluble  in  water,  and  the  latter,  312.29  grams  of  phosphorus  of  which 
only  36.28  grams  were  soluble  in  water. 


•See  Fig.  4,  page  229. 
"See  Fig.  5,  page  230. 


218  BULLETIN  No.  171  [June, 

Expressed  in  percent  of  the  total  water-soluble  phosphorus  in 
the  entire  body,  the  distribution  of  the  water-soluble  phosphorus  dif- 
fered decidedly  from  that  of  the  total  phosphorus.  Thus,  the  skeleton 
contained  only  4.00  percent  of  the  total  water-soluble  phosphorus  in 
the  entire  body,  and  84.11  percent  of  the  total  phosphorus ;  the  offal, 
and  the  meat  of  the  ham,  shoulder,  and  side  cuts  contained  from  19.02 
percent  to  29.52  percent  of  the  total  water-soluble  phosphorus,  and 
from  3.07  to  4.94  percent  of  the  total  phosphorus;  and  the  boneless 
meat  of  the  entire  carcass  contained  70.06  percent  of  the  total  water- 
soluble  phosphorus,  and  only  11.39  percent  of  the  total  phosphorus*. 

On  the  assumption  that  all  of  the  phosphorus  in  the  blood  is 
soluble  in  water,  the  data  given  in  Table  11  show  that  the  water-soluble 
phosphorus  of  the  body  and  the  parts  expressed  in  percent  of  the  total 
phosphorus  in  the  body  and  each  part,  varied  from  5.52  percent  in  the 
skeleton  to  100.00  percent  in  the  blood.  Of  the  total  phosphorus  in 
the  entire  body,  11.61  percent  was  soluble  in  water.  Therefore,  water- 
soluble  phosphorus  formed  only  a  very  small  percentage  of  the  total 
phosphorus  of  the  skeleton  and  the  entire  body,  but  made  up  from 
one-half  to  three-fourths  of  the  total  phosphorus  in  the  other  parts. 

Water-Soluble  Inorganic  Phosphorus. — The  values  for  the  water- 
soluble  inorganic  phosphorus  in  percent  of  the  fresh  substance  ranged 
from  0.010  percent  in  the  composite  of  the  jowl,  leaf,  and  intestinal 
fats  to  0.099  percent  in  the  boneless  meat  of  the  ham  cut.  The  values 
for  the  offal,  side  cut,  entire  carcass,  and  entire  body  were  about  the 
same,  varying  only  from  0.067  percent  in  the  boneless  meat  of  the 
side  cut  to  0.078  percent  in  the  offal.  The  skeleton  (bone  and  marrow) 
contained  only  0.029  percentb.  ; .  i,j  iry»n 

On  the  basis  of  the  dry  and  fat-free  substance,  the  order  of  the 
parts  according  to  increasing  content  of  water-soluble  inorganic  phos- 
phorus was  as  follows:  skeleton;  blood;  composite  of  jowl,  leaf,  and 
intestinal  fats;  offal;  and  boneless  meat  of  side,  shoulder,  and  ham 
cuts. 

The  amount  of  water-soluble  inorganic  phosphorus  per  100 
pounds  live  weight  varied  from  0.31  gram  in  the  composite  of  the 
jowl,  leaf,  and  intestinal  fats  to  31.45  grams  in  the  entire  body.  The 
boneless  meat  of  the  carcass  contained  as  much  as  23.04  grams,  and 
the  skeleton,  as  little  as  1.26  grams. 

The  percentage  distribution  agreed  fairly  well  with  that  of  the 
total  water-soluble  phosphorus.  The  chief  difference  was  found  in 
the  blood  in  which  the  value  for  the  water-soluble  inorganic  phos- 
phorus was  1.56  percent,  and  that  for  the  total  water-soluble  phos- 
phorus, 4.91  percent*. 


•See  Fig.  5,  page  230. 
"See  Fig.  4,  page  229. 


INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OP  PIGS  219 

The  water-soluble  inorganic  phosphorus  in  the  body  and  its  parts 
in  percent  of  the  total  phosphorus  in  the  body  and  each  part  varied 
from  4.80  percent  in  the  skeleton  to  66.10  percent  in  the  boneless  meat 
of  the  ham  cut.  It  formed  10.07  percent  of  the  total  phosphorus  in 
the  entire  body. 

Expressed  in  percent  of  the  total  water-soluble  phosphorus  in 
the  body  and  each  part,  the  values  for  the  water-soluble  inorganic 
phosphorus  show  that,  with  the  exception  of  the  blood,  from  71  to  92 
percent  of  the  total  water-soluble  phosphorus  was  inorganic.  The 
water-soluble  inorganic  phosphorus  formed  also  86.66  percent  of  the 
total  water-soluble  phosphorus  in  the  entire  body. 

CHANGES  IN  TOTAL  PHOSPHORUS  CONTENT  OF  PIGS  DURING 

GROWTH 

The  young  pigs  of  Lot  IV  were  used  as  a  control  in  order  to  de- 
termine the  nature  of  the  chemical  changes  that  occurred  in  the 
bodies  of  the  pigs  of  Lots  I,  II,  and  III  during  the  experiment.  For 
this  study,  the  averages  of  the  data  for  the  two  pigs  of  Lot  IV  have 
been  compared  with  the  averages  of  the  data  for  the  five  pigs  of  Lots 
I,  II,  and  III.  The  results  are  given  in  Table  12  as  Series  I  and  II, 
respectively. 

The  age  of  the  pigs  of  Series  I,  when  slaughtered,  was  18  weeks ; 
that  of  Pigs  1,  5,  and  16  of  Series  II,  42  weeks  and  6  days;  and  that 
of  Pigs  7  and  13  of  Series  II,  40  weeks. 

From  the  data  in  Table  12  for  the  total  phosphorus  expressed  in 
percent  of  the  fresh  substance,  it  will  be  noted  that  in  the  case  of  the 
offal  and  entire  body  there  was  comparatively  little  difference  be- 
tween the  values  for  the  two  series.  In  the  case  of  the  skeleton,  the 
percentage  for  the  pigs  of  Series  I  was  considerably  lower  than  that 
for  the  pigs  of  Series  II,  while  in  the  case  of  the  jowl,  leaf,  and  intes- 
tinal fats,  and  the  boneless  meat  of  the  entire  carcass,  it  was  con- 
siderably higher. 

On  the  basis  of  the  dry  and  fat-free  substance,  the  average  per- 
centage of  phosphorus  for  the  pigs  of  Series  I  was  higher  for  the  of- 
fal, the  composite  of  the  fats,  and  the  boneless  meat  of  the  entire  car- 
cass than  that  for  the  pigs  of  Series  II,  and  lower  for  the  skeleton 
and  entire  body. 

The  amount  of  phosphorus  per  pig  shows,  as  would  be  expected, 
that  each  of  the  parts  of  the  pigs  of  Series  II  contained  more  than  the 
corresponding  parts  of  the  pigs  of  Series  I.  The  increase  of  phos- 
phorus varied  greatly  in  the  different  samples.  It  was  largest  in  the 
skeleton,  420.85  grams,  and  smallest  in  the  composite  of  the  fats,  1.27 
grams.  In  the  entire  body  the  increase  was  467.83  grams. 


220  BULLETIN  No.  171  [June, 

On  the  basis  of  100  pounds  live  weight,  the  offal  and  the  bone- 
less meat  of  the  carcasses  of  Series  I  contained  more  phosphorus  than 
the  corresponding  parts  of  the  pigs  of  Series  II.  This  difference  was 
due  to  an  increase  with  the  age  and  maturity  of  the  pigs  in  the  fat  of 
these  parts.  The  skeleton,  the  composite  of  the  jowl,  leaf,  and  intes- 
tinal fats,  and  the  entire  carcasses  of  the  pigs  of  Series  I  contained 
smaller  amounts  of  phosphorus  than  those  of  Series  II. 

The  data  for  the  distribution  of  the  total  phosphorus  among 
the  parts  of  the  body  in  percent  of  the  total  phosphorus  in  the  entire 
body  indicate  that  during  growth  there  was  an  increase  of  0.07  per- 
cent in  the  composite  of  the  jowl,  leaf,  and  intestinal  fats,  a  decrease 
of  7.09  percent  in  the  offal,  a  decrease  of  12.27  percent  in  the  boneless 
meat  of  the  entire  carcass,  and  an  increase  of  19.29  percent  in  the 
skeleton. 

The  percentage  increases  in  the  phosphorus  content  of  the  various 
parts  during  growth  were  as  follows:  offal,  61.01  percent;  skeleton, 
457.70  percent;  composite  of  the  jowl,  leaf,  and  intestinal  fats,  488.40 
percent;  boneless  meat  of  entire  carcass,  107.00  percent;  and  entire 
body,  329.90  percent. 

Less  than  one-fourth,  22.92  percent,  of  the  phosphorus  consumed 
was  retained  in  the  body.  The  remainder,  77.08  percent,  was  excreted 
in  the  urine  and  f  eces.  About  ninety  percent  of  the  phosphorus  stored 
was  used  in  the  building  up  of  the  skeleton  (bone  and  marrow) .  Only 
7.68  percent  was  utilized  in  the  boneless  meat  of  the  entire  carcass. 


1914} 


INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OP  PIGS 


221 


O  0 

O  iH  rjf  <N  O 

CO  GO  00  Ol  O 


,    b-  •*  eo  «q 

o  •*  os  eq  oo 

Tj?  OJ*  lH  tt>  TjH 

O»  t~  eo 


oo 

r-l 

CO 

.s° 

& 

s 


iH  (N  O 
•«*  t~  O 
rH  OQ  r-l 


w  co 

oo  m  oo  QO  •* 

iH  O>  O  OJ  00 


o 

-^ 

1 
Is  1 

"5     .9 

OQ 

flffj 


CO(M«OOOOO«DOS 


•s 


-i 
M  M  O  O  O  PH  PM  M 


222  BULLETIN  No.  171  [June, 

SUMMARY 

1.  Plan  of  Experiment. — Of  fourteen  carefully  selected  Berk- 
shire pigs  weighing  on  an  average  51  pounds,  two  were  slaughtered 
and  analyzed  at  the  beginning  of  the  experiment  to  be  used  as  a  con- 
trol in  studying  the  influence  of  the  feed  on  growth.     The  remaining 
twelve  were  then  divided  into  three  lots  of  four  pigs  each  in  such  a 
way  that  the  lots  were  as  nearly  alike  as  possible  in  regard  to  age, 
ancestry,  weight,  and  condition.    During  the  experiment,  which  lasted 
174  days,  Lot  1  was  fed  a  low-protein  ration  (0.32  pound  of  digestible 
protein  per  day  per  100  pounds  live  weight)  ;   Lot  II,  a  medium-pro- 
tein ration  (0.70  pound  of  digestible  protein  per  day  per  100  pounds 
live  weight)  ;   and  Lot  III,  a  high-protein  ration  (0.94  pound  of  di- 
gestible protein  per  day  per  100  pounds  live  weight).     Each  ration 
consisted  of  ground  corn,  blood  meal,  and  calcium  phosphate.    All  of 
the  pigs  received  the  same  amounts  of  corn  protein  per  100  pounds 
live  weight.    The  blood-meal  protein  made  up  50  percent  of  the  total 
protein  received  by  the  pigs  of  Lot  I,  80  percent  of  that  received  by 
Lot  II,  and  86  percent  of  that  received  by  Lot  III.    Lot  I  received 
3.79  therms  of  metabolizable  energy  per  100  pounds  live  weight  per 
day;   Lot  II,  4.28  therms;    and  Lot  III,  4.49  therms.     The  calcium 
phosphate  was  so  fed  that  the  rations  of  Lots  I,  II,  and  III  contained, 
respectively,  11.09,  9.69,  and  8.73  grams  of  phosphorus  per  100  pounds 
live  weight  per  day.     The  pigs  of  the  three  lots  were  kept  and  fed 
under  exactly  the  same  conditions  thruout  the  experiment.    Each  pig 
was  fed  separately.     At  the  end  of  the  experiment  the  bodies  and 
parts  of  one  pig  of  Lot  I  and  two  pigs  from  each  of  Lots  II  and  III 
were  analyzed  for  total  phosphorus,  water-soluble  phosphorus,  and 
water-soluble  inorganic  phosphorus. 

INFLUENCE   OF  QUANTITY  OF  PEOTEIN  CONSUMED 

2.  Total  Phosphorus  in  the  Lots. — The  percentages  of  total  phos- 
phorus in  the  bodies  and  the  parts  of  the  bodies  of  the  low-,  medium-, 
and  high-protein  lots,  respectively,  were  as  follows :  composite  sample 
of  jowl,  leaf,  and  intestinal  fats,  0.016,  0.027,  and  0.029 ;  blood.  0.113, 
0.115,  and  0.128;   boneless  meat  of  side  cut,  0.115,  0.106,  and  0.102; 
boneless  meat  of  carcass,  0.129,  0.123,  and  0.120;    boneless  meat  of 
shoulder  cut,  0.132,  0.131,  and  0.130;   offal  (including  blood).  0.148. 
0.152,  and  0.149 ;   boneless  meat  of  ham  cut,  0.154,  0.153,  and  0.145 ; 
entire  body,  0.728,  0.681,  and  0.679 ;  and  skeleton,  5.69,  6.19,  and  6.03. 

3.  Total  Water-Soluble  Phosphorus  in  the  Lots. — The  percent- 
ages of  water-soluble  phosphorus  in  the  bodies  and  the  parts  of  the 
bodies  of  the  low-,  medium-,  and  high-protein  lots,  respectively,  were 
as  follows:   composite  sample  of  jowl,  leaf,  and  intestinal  fats,  0.011, 


1914]          INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  PIGS  223 

0.015;  and  0.015;  skeleton,  0.035,  0.034,  and  0.032;  boneless  meat 
of  side  cut,  0.075,  0.070,  and  0.075;  entire  body,  0.082,  0.079,  and 
0.080;  boneless  meat  of  carcass,  0.085,  0.081,  and  0.083;  offal  (in- 
cluding blood),  0.098,  0.098,  and  0.102  boneless  meat  of  shoulder  cut, 
0.105,  0.094,  and  0.096 ;  blood,  0.113,  0.115,  and  0.128 ;  and  boneless 
meat  of  ham  cut,  0.114,  0.111,  and  0.102. 

4.  Water-Soluble  Inorganic  Phosphorus  in  the  Lots. — The  per- 
centages of  water-soluble  inorganic  phosphorus  in  the  bodies  and  the 
parts  of  the  bodies  of  the  low-,  medium-,  and  high-protein  lots,  re- 
spectively, were  as  follows: — composite  sample  of  jowl,  leaf,  and  in- 
testinal fats,  0.007,  0.011,  and  0.011 ;  skeleton,  0.032,  0.028,  and  0.028; 
entire  body,  0.071,  0.071,  and  0.067 ;   boneless  meat  of  carcass,  0.076, 
0.075,  and  0.071 ;   boneless  meat  of  side  cut,  0.077,  0.066,  and  0.063 ; 
offal    (including  blood),   0.077,  0.077,  and  0.079;  boneless  meat  of 
shoulder  cut,  0.089,  0.091,  and  0.080 ;   and  boneless  meat  of  ham  cut, 
0.096,  0.105,  and  0.093. 

5.  Phosphorus  Stored  in  the  Body. — When  the  phosphorus  stored 
by  the  pigs  of  the  low-  and  high-protein  lots  from  the  beginning  to 
the  end  of  the  experiment  was  calculated  to  the  basis  of  the  amounts 
of  phosphorus  consumed  per  100  pounds  live  weight  by  the  pigs  of 
the  medium-protein  lot,  it  was  found  that  the  percentages  stored  by 
Lots  I,  II,  and  III,  respectively,  were  23.81,  23.85,  and  23.10  percent. 


6.  Phosphorus  Content  of  Entire  Body. — The  averages  of  the 
percentages  for  the  different  forms  of  phosphorus  in  the  bodies  of  the 
five  pigs  were:    total  phosphorus,  0.690;    total  water-soluble  phos- 
phorus, 0.079 ;  and  water-soluble  inorganic  phosphorus,  0.069.    On  the 
basis  of  the  dry  and  fat-free  substance,  the  corresponding  values 
were  3.943,  0.425,  and  0.369  percent.    Of  the  total  phosphorus,  11.61 
percent  was  soluble  in  water.     The  water-soluble  inorganic  phos- 
phorus made  up  86.66  percent  of  the  total  water-soluble  phosphorus. 
The  average  amount  of  total  phosphorus  in  the  bodies  of  the  pigs  per 
100  pounds  live  weight  was  312.29  grams;  the  average  amount  of 
total  water-soluble  phosphorus,  36.28  grams ;  and  the  average  amount 
of  water-soluble  inorganic  phosphorus,  31.45  grams. 

7.  Distribution  of  Phosphorus  Among  the  Parts  of  the  Body. — 
The  data  for  the  distribution  of  the  total,  water-soluble,  and  water- 
soluble  inorganic  phosphorus  among  the  parts  of  the  body  showed  that 
in  the  skeleton   (bone  and  marrow)   the  percentages  of  these  three 
forms  of  phosphorus  were,  respectively,  84.11,  4.00,  and  4.01 ;  in  the 
boneless  meat  of  the  carcass,  11.39,  70.06,  and  73.30;  in  the  offal  (in- 


224  BULLETIN  No.  171  [June, 

eluding  blood),  4.25,  24.73,  and  21.70;  in  the  blood,  0.51,  4.91,  and 
1.56 ;  and  in  the  composite  of  the  jowl,  leaf,  and  intestinal  fats,  0.25, 
1.21,  and  0.99. 

8.  Phosphorus  Content  of  Boneless  Meat  of  Carcass. — The  aver- 
ages of  the  percentages  of  phosphorus  in  the  boneless  meat  of  the  car- 
casses of  the  five  pigs  were:    total  phosphorus,  0.123;    total  water- 
soluble  phosphorus,  0.083;  and  water-soluble  inorganic  phosphorus, 
0.074.     On  the  basis  of  the  dry  and  fat-free  substance,  the  corres- 
ponding values  were,  0.927,  0.622,  and  0.554  percent,  respectively. 
Of  the  total  phosphorus,  71.44  percent  was  soluble  in  water.    Of  the 
total  water-soluble  phosphorus  90.67  percent  was  inorganic.    On  the 
basis  of  100  pounds  live  weight,  the  average  amounts  of  phosphorus 
in  the  boneless  meat  of  the  entire  carcass  were:   total  phosphorus, 
35.58  grams ;  total  water-soluble  phosphorus,  25.42  grams ;  and  water- 
soluble  inorganic  phosphorus,  23.04  grams. 

9.  Phosphorus  Content  of  Skeleton  (Bone  and  Marrow). — The 
averages  of  the  percentages  of  the  five  pigs  for  the  total,  water-soluble, 
and  water-soluble  inorganic  phosphorus,  respectively,  in  the  skeletons, 
were:    6.03,  0.033,  and  0.029.     On  the  basis  of  the  dry  and  fat-free 
substance,  the  corresponding  values  were  10.63,  0.059,  and  0.051  per- 
cent.   Only  5.52  percent  of  the  total  phosphorus  was  soluble  in  water. 
Of  the  soluble  phosphorus,  86.93  percent  was  inorganic.     On  the 
basis  of  100  pounds  live  weight,  the  skeleton  contained  262.66  grams 
of  total  phosphorus,   1.45  grams  of  water-soluble  phosphorus,  and 
1.26  grams  of  water-soluble  inorganic  phosphorus. 

CHANGES  IN  TOTAL  PHOSPHOEUS  CONTENT  OF  PIGS  DURING 

GEOWTH 

10.  Percentage  Phosphorus  Content. — The  percentages  of  total 
phosphorus  in  the  bodies  and  the  parts  of  the  bodies  of  the  pigs  16 
weeks  of  age,  and  of  those  40  to  43  weeks  of  age  were,  respectively, 
as  follows:   composite  sample  of  jowl,  leaf,  and  intestinal  fats,  0.077 
and  0.026  percent;   offal  (including  blood),  0.185  and  0.150  percent; 
boneless  meat  of  carcass,  0.273  and  0.123  percent ;   entire  body,  0.600 
and  0.690  percent;   and  skeleton,  4.07  and  6.03  percent. 

11.  Phosphorus  per  100  Pounds  Live*  Weight. — The  amounts  of 
total  phosphorus  in  the  bodies  and  the  parts  of  the  bodies  of  the  pigs 
18  weeks  of  age,  and  of  those  40  to  43  weeks  of  age  per  100  pounds 
live  weight,  were,  respectively,  as  follows:    composite  sample  of  the 
jowl,  leaf,  and  intestinal  fats,  0.50  and  0.78  gram;  offal  (including 
blood),  30.98  and  13.26  grams;  boneless  meat  of  carcass,  64.57  and 
35.58  grams;  skeleton,  176.66  and  262.66  grams;  and  entire  body, 
272.92  and  312.27  grams. 


1914]          INFLUENCE  OP  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  PIGS  225 

12.  Increase  During  Growth. — The  average  amounts  of  phos- 
phorus added  to  the  body  and  the  parts  of  the  body  during  the  174 
days  of  the  experiment  were  as  follows:   to  the  composite  sample  of 
the  jowl,  leaf,  and  intestinal  fats,  1.27  grams;  to  the  offal  (including 
blood),  9.81  grams;  to  the  boneless  meat  of  the  carcass,  35.90  grams; 
to  the  skeleton,  420.85  grams;  and  to  the  entire  body,  467.83  grams. 

13.  Percentage  Increase  During  Growth. — The  percentage  in- 
crease in  the  total  phosphorus  in  the  body  and  the  parts  during  the 
experiment  was  as  follows:   in  the  offal  (including  blood),  61.01;   in 
the  boneless  meat  of  the  carcass,  107.00 ;  in  the  entire  body,  329.90 ;  in 
the  skeleton,  457.70 ;  and  in  the  composite  of  the  jowl,  leaf,  and  intes- 
tinal fats,  488.40. 

14.  Phosphorus  Stored  in  the  Body. — Of  the  phosphorus  con- 
sumed during  the  experiment,  22.92  percent  was  stored  in  the  body. 
The  remainder,  77.08  percent,  was  excreted  in  the  urine  and  feces. 
The  amounts  of  phosphorus  stored  in  the  parts  of  the  body  in  per- 
cent of  the  phosphorus  consumed  were  as  follows:    in  the  composite 
sample  of  the  jowl,  leaf,  and  intestinal  fats,  0.06  percent;  in  the  offal, 
(including  blood),  0.49  percent;  in  the  boneless  meat  of  the  carcass, 
1.76  percent;  and  in  the  skeleton  (bone  and  marrow),  20.61  percent. 

15.  Distribution  of  Total  Phosphorus. — The  percentage  distri- 
bution of  the  total  phosphorus  in  the  bodies  of  the  young  and  older 
pigs,  respectively,  was :  in  the  composite  sample  of  the  jowl,  leaf,  and 
intestinal  fats,  0.18  and  0.25;  in  the  offal   (including  blood),  11.34 
and  4.25 ;  in  the  boneless  meat  of  the  carcass,  23.66  and  11.39 ;  and 
in  the  skeleton,  64.82  and  84.11. 


CONCLUSIONS 

From  the  experimental  data  given  in  this  bulletin,  the  following 
conclusions  may  be  drawn : 

1.  Variations  in  the  amounts  of   digestible   protein   consumed, 
from  0.32  pound  to  0.94  pound  per  100  pounds  live  weight  per  day, 
do  not  influence  significantly  the  percentages  or  distribution  of  the 
total,  the  water-soluble,  or  the  water-soluble  inorganic  phosphorus  in 
the  bodies  or  the  parts  of  the  bodies  of  growing  pigs. 

2.  The  total  phosphorus  in  the  bodies  of  pigs  40  to  43  weeks  of 
age  is  distributed  among  the  parts  as  follows :  about  four-fifths  in  the 
skeleton,  one-ninth  in  the  boneless  meat  of  the  carcass ;   one-twentieth 
in  the  offal  (including  blood),  and  one-four-hundredth  in  the  com- 
posite of  the  jowl,  leaf,  and  intestinal  fats.    The  water-soluble  phos- 
phorus makes  up  about  seven-tenths  of  the  total  phosphorus  in  the 
boneless  meat  of  the  carcass,  two-thirds  of  that  in  the  offal,  one-half 
of  that  in  the  composite  of  the  jowl,  leaf,  and  intestinal  fats,  one- 


226  BULLETIN  No.  171  [June, 

ninth  of  that  in  the  entire  body,  and  one-twentieth  of  that  in  the 
skeleton.  About  nine-tenths  of  the  water-soluble  phosphorus  in  the 
boneless  meat  of  the  carcass,  seven-tenths  of  that  in  the  entire  body, 
seven-eighths  of  that  in  the  skeleton,  and  three-fourths  of  that  in  the 
offal  is  in  the  inorganic  form. 

3.  During  the  period  of  growth  from  the  time  pigs  are  18  weeks 
old  (51  pounds  live  weight),  until  they  are  40  to  43  weeks  old  (195 
pounds  live  weight) ,  the  percentage  of  total  phosphorus  in  the  skele- 
ton is  increased  about  one-half,  and  that  in  the  entire  body  is  in- 
creased about  three-twentieths.  In  the  boneless  meat  of  the  carcass 
and  in  the  composite  of  the  jowl,  leaf,  and  intestinal  fats,  the  per- 
centage of  total  phosphorus  is  decreased  about  one-half.  The  per- 
centage increase  of  the  phosphorus  is  458  percent  in  the  skeleton,  330 
percent  in  the  entire  body,  and  107  percent  in  the  boneless  meat. 
The  phosphorus  stored  in  the  body  during  growth  is  equal  to  23  per- 
cent of  the  total  phosphorus  consumed  during  the  same  period  of  time. 


The  authors  wish  to  express  to  Professor  H.  S.  Grindley,  Chief 
in  Animal  Nutrition,  their  appreciation  of  his  valuable  advice  and 
suggestions  given  in  connection  with  this  research.  They  are  indebted 
for  assistance  also  to  Dr.  "W.  E.  Joseph,  Associate  in  Animal  Hus- 
bandry, and  Professor  William  Dietrich,  formerly  Assistant  Chief  in 
Swine  Husbandry.  To  Miss  Leonora  Perry  they  wish  to  express  their 
appreciation  of  her  very  efficient  editorial  criticism. 


BIBLIOGRAPHY 

1.  Williams  and  Emmett,  III  Agr.  Exp.  Sta.  Bui.  169  (1914). 

2.  Jordan,  Hart,  and  Patten,  N.  Y.  (Geneva)  Agr.  Exp.  Sta. 
Tech.  Bui.  1  (1906).     Mendel  and  Underbill,  Amer.  Jour.  Physiol., 
17,  75  (1906).    LeClerc  and  Cook,  Jour.  Biol.  Chem.,  2,  203  (1906). 
Forbes,  Ohio  Agr.  Exp.  Sta.  Buls.  213  (1909)  and  271   (1914).  Hart, 
McCollum,  and  Fuller,  Wis.  Agr.  Exp.  Sta.  Res.  Bui.  1  (1909).    Hart, 
McCollum,  and  Humphrey,  Amer.  Jour.  Physiol.,  24,  86  (1909).  Cook, 
U.  S.  Bur.  Chem.  Bui.  123  (1909).    Burnett,  Neb.  Agr.  Exp.  Sta.  Bui. 
107  (1908).    Hart,  Steenbock,  and  Fuller,  Wis.  Agr.  Exp.  Sta.  Bui. 
30  (1914).    Good,  Ky.  Agr.  Exp.  Sta.  Bui.  175  (1914). 

3.  Herter,  Jour.  Exp.  Med.,  3,  293   (1898).     Sherman,   U.  S. 
Office  Exp.  Stas.  Bui.  227  (1910).     LeClerc  and  Cook,  Jour.  Biol. 
Chem.,  2,  203  (1906).    Masslow,  Biochem.  Ztschr.,  55,  45  (1913). 

4.  Kohler,  Landw.   Vers.  Stat.,  65,  349   (1907).     LeClerc  and 
Cook,  Jour.  Biol.  Chem.,  2,  203  (1906).    Hart,  McCollum,  and  Fuller, 
Wis.  Agr.  Exp.  Sta.  Res.  Bui.  1  (1909).    Cook,  U.  S.  Bur.  Chem.  Bui. 
123  (1909).     McCollum,   Wis.  Agr.  Exp.  Sta.  Res.  Bui.  8  (1910). 


1014]          INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  I'IGS  227 

Forbes,  Ohio  Agr.  Exp.  Sta.  Bui.  222  (1910).  Dox,  Jour.  Biol.  Chem., 
10,  77  (1911).  Gregersen,  Ztschr.  physiol.  Chem.,  71,  49  (1911). 
Masslow,  Biochem.  Ztschr.,  56,  174  (1913).  Forbes,  Proceedings  Soc. 
Prom.  Agr.  Sci.  (1913). 

5.  Emmett  and  Grindley,  with  the  cooperation  of  Joseph  and 
Williams,  III.  Agr.  Exp.  Sta.  Bui.  168  (1914). 

6.  Hart  and  Andrews,  Amer.  Chem.  Jour.,  30,  470  (1903).  Em- 
mett and  Grindley,  Jour.  Amer.  Chem.  Soc.,  28,  25  (1905). 


228 


BULLETIN  No.  171 


[June 


.ISO 
./40 
.ISO 

.ISO 
.no 
.160 

.030 

.o&o 

.O7O 

.oeo 
.oso 
.040 

.030 

.020 
.010 

.000 
<Jo 
Let 
Int 
Fat 

G./9 
6.03 

5.6.9 

~M 

/ 

22 

.7f6i 

~? 

/J 

f/  .661 
J679 

£j 

3  -^ 

^  J 

x-j>^ 

!  —  — 

*f^ 

i 

\ 

^^ 

~££^ 

/ 

---^  — 

•*^^-^^  ' 

!j 

5 

<,-^ 

/I 

LOT  i  

/// 

Lot  n  
Lotm  

$. 

'< 

i 

ff 

I 

kv/.       Blood       Side       Carcass  S^ou/der  Offal    Ham       Efit/re  5/fe/eton 
if,  and                                                                                                            Body 
3  st/n  a/ 
s 

FIG.  1. — PERCENTAGES  OF  TOTAL  PHOSPHORUS  IN  THE  BODIES  AND  THEIR  PARTS 


.ISO 
./fO 
.ISO 

./zo 

./IO 

.100 

.090 
.CBO 
.070 
•  CBO 
.OSO 
.040 
.O3O 
.OZO 
.OIO 

.oeo 
Jo 
Lt 
/n 
Fa 

/' 

^^ 

/'   > 

—  ^i^.  — 

^*-^ 
-^'^ 

\ 

^^1 

"*^^  —  ^.TIT 

^x 

__     __  __:  — 

^' 

y 

// 

/ 

// 

Let  I   

,A 

? 

Lotn  
Lotjn  

~^_ 

^ 

w/.     Skeleton  Side       Entire  Carcass  Offal   Shoulder  Blood    Ham 
?af,  and                                Body 
testinal 
te 

FIG  2. — PERCENTAGES  OF  WATER-SOLUBLE  PHOSPHORUS  IN  THE  BODIES  AND 

THEIR  PARTS 


1914}  INFLUENCE  OF  PROTEIN  ON  PHOSPHORUS  CONTENT  OF  PIGS 


229 


.ISO 
JtO 
ISO 

./zo 
.//<? 
./oo 

.09G 
.060 
O70 

.Oec 

•OSO 

•O40 
.030 

.oea 
.0/0 
.000 
i/o  i 

Ls 
/nl 
fa? 

Lot  I 
Lot  n 
Lot  m 



j 

^^-^^, 

^eJ^-; 

•^.----^ 

—  -r  =*•=• 

_—  —  —  —  - 

~*?— 

/' 

"~—  ^ 

;:?•' 

•^*- 

A' 

s 

• 

2 

sS 

v/,     SKeteton     Blood       fTntire   Carcass  Srcfe        Offa/     Shou/der  Ham 
of,  and                                       Bodu 
*GStina/ 
'a 

FIG  3. — PERCENTAGES  OF  WATER-SOLUBLE  INORGANIC  PHOSPHORUS  IN  THE  BODIES 

AND  THEIR  PARTS 


0.160 
O.ISO 
0.140 
O.13O 
0.120 
O.IIO 
0.100 
0.090 
0.060 
0.070 
O060 
0.050 
0.040 
0.030 
0.020 
O.OIO 
0.000 

Jo 
Let 
Int 
raT, 

600 

«3~ 

I 

1 

1 

^ 

^ 

^ 



.  

~^EjL 

% 
\ 

j 

^^    / 

\ 

s 

^"' 

---^_ 

/ 

/ 

\ 

^,- 

**'' 

"v._ 

>. 

X 

/ 

/ 

N 

r--'               ___. 

'•^ 

'\ 

X 

/ 

/ 

^••"^ 

N 

•~-.^ 

^ 

1     // 

^ 

/ 

SA__ 

/    7/ 

\% 

\  \ 

/// 

\ 

/ 

To  to/ 
Water 

Soluble 
Soli/tie  /tiargarr/c 

\\ 

/// 

\ 

/ 

Hater 



V 

// 

/ 

tv/,       Side     Blood  Carcass    Shou/der    Ham      Offal     Entire  Skeleton 
if.  and                                                                                                                    Body 
sstinat 

5 

FIG  4. — PERCENTAGES  OF  FORMS  OF  PHOSPHORUS  IN  THE  BODIES  AND  PARTS  OF 
THE  PIGS  40  TO  43  WEEKS  OLD 


230 


BULLETIN  No.  171 


[June 


32 

M 
26 

M 
24 

«* 

20 

a 

z 

v/ 

Z_ 
h 

F 

7  A  30 

"7 

\ 

// 

70,     1        I 

/' 

'                / 

// 

. 

/ 

\.           / 

2 

\\       / 

x/ 

v 

« 

x  / 

J 

^.^ 

/ 

A 

,  -  ~"~^.  ** 

1 

M 

^-**" 

/    V 

i 

/     * 

f 

7<>n»/ 

/    i 

Water  So/ut>/G  /ft  oryanic  —  

/     \ 

7; 

/ 

V 

i 

/I 

/ 

\ 

// 

/ 

\ 

_< 

5 

— 

™ 

x-'" 

/    ^^ 

s:  

^^ 

»f/       O/cod        Ham     Shou/der    Offyx/       Side       Carcass  -Skeleton 
eaf.and 
ite&tinat 

ars 

FIG  5. — DISTRIBUTION  or  FORMS  OF  PHOSPHORUS  AMONG  THE  PARTS  OP  THE  PIGS 

40  TO  43  WEEKS  OLD 


'   ' 


UNIVERSITY  OF  ILLINOIS-URBANA 

Q.630.7IL6B  C001 

BULLETIN.  URBANA 
166-181  1914-15 


30112019528436 


tiS* 


:%  iiiit 

*j*r* 


